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Saturday, July 04, 2009

Josh, Rachel and I went to Grandma's house the other day, and while we were having lunch, I found this recipe in one of her magazines. I thought it would be a nice, afternoon desert, and she had all the ingredients, so I whipped them up.

4 comments:

I was hoping nobody would ask because I couldn't remember which magazine.... But alas, I found it! Tell your mom and dad hello for me Raina!

Raspberry Lemon Pudding Cakes

"This light and tangy lemon dessert satisfies my longing for lemon pie," said reader Jeanette Hennings about her original version of this recipe. We added loads of berries for a more summery take. The tender berry cake rises to the top, and the creamy lemon cake sinks to the bottom.

Preparation1. Preheat oven to 350°. Set 6 ramekins (2/3 cup size) in a 9- by 13-in. baking pan.2. In a medium bowl, whisk together egg yolks and granulated sugar until thick and creamy. Whisk in flour, butter, lemon zest and juice, and milk until blended.3. In a deep bowl with a mixer on high speed, beat egg whites and cream of tartar until whites hold stiff, moist peaks when beater is lifted. Stir one-quarter of whites into yolk mixture until blended, then gently fold in remaining whites. Gently fold in half of raspberries.4. Spoon batter into ramekins. Pour enough hot tap water into baking pan to come 1 in. up sides of ramekins.5. Bake until cake layers are set and tops are golden, 30 to 35 minutes. Remove ramekins from water; let cool at least 30 minutes. Serve with more berries on top and a dusting of powdered sugar.

Make ahead: Chill airtight up to 1 day; pudding layer will become more distinct.